Okra-Tomato Casserole
6 large eggs
1 cup milk
2 teaspoons Dijon mustard
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon pepper
3 cups cubed ciabatta bread (about 1-inch cubes)
2 medium tomatoes, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 cups shredded Monterey Jack cheese, divided
1 green bell pepper, chopped
1 small onion, chopped
2 cups sliced okra
1 teaspoon minced garlic
2 tablespoons olive oil
Preheat oven to 350°.
Whisk together eggs and next 4 ingredients in a large bowl; stir in bread,
tomatoes, parsley, and half of cheese.
Sauté bell pepper and next 3 ingredients in hot oil in a large skillet over
medium-high heat 8 to 10 minutes. Fold vegetable mixture into egg mixture. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese.
Bake at 350° for 35 to 40 minutes or until center is set. Let stand 5 minutes.
Yield: Makes 4 to 6 servings
6 large eggs
1 cup milk
2 teaspoons Dijon mustard
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon pepper
3 cups cubed ciabatta bread (about 1-inch cubes)
2 medium tomatoes, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 cups shredded Monterey Jack cheese, divided
1 green bell pepper, chopped
1 small onion, chopped
2 cups sliced okra
1 teaspoon minced garlic
2 tablespoons olive oil
Preheat oven to 350°.
Whisk together eggs and next 4 ingredients in a large bowl; stir in bread,
tomatoes, parsley, and half of cheese.
Sauté bell pepper and next 3 ingredients in hot oil in a large skillet over
medium-high heat 8 to 10 minutes. Fold vegetable mixture into egg mixture. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese.
Bake at 350° for 35 to 40 minutes or until center is set. Let stand 5 minutes.
Yield: Makes 4 to 6 servings
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